|4 tablespoons (1/2 stick) salted butter||1 cup chocolate pudding|
|1 cup plus 2 tablespoons unbleached all-purpose flour||1 cup Cool Whip|
|4 large eggs|
Preheat the oven to 400 and line two baking sheets with parchment paper or Silpat liners.
Melt the butter with 1 cup water in a high-sided saucepan over medium heat.
Whisk in the flour and stir with a wooden spoon or silicone spatula for 3-5 minutes until a cohesive dough forms and pulls away from the side of the pan.
Remove the pot from the heat and transfer the dough to the bowl of a stand mixer fitted with the paddle attachment.
Add the eggs, one at a time, while beating on medium-low speed. Make sure each egg is fully incorporated before adding the next: the dough will separate and chunk up each time an egg is added, then reincorporate and become shiny and smooth.
Use two large spoons or a tablespoon and mini spatula to drop golf ball-size mounds of dough onto the prepared baking sheets, leaving an inch of space between each puff.
Bake for 20-25 minutes until the puffs are golden brown. Be careful not to underbake the puffs or they’ll deflate when removed from the oven: a safeguard against deflated puffs is to turn off the oven when you think they’re done and leave the puffs in the oven for a few minutes more, then piercing the puffs with a toothpick or chopstick before cooling completely on a rack.
Whisk the pudding and Cool Whip together until well combined.
When the puffs are cool, pull them apart gently like a hamburger bun and fill with a generous scoop of whipped pudding. Re-close the puffs and serve.
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